peach-baked-alaskas-with-spiced-peaches-and-raspberries-106661.json

{
    "directions": [
        "Cut pound cake on diagonal into eight 1/2-inch-thick slices. Using 3 1/4-inch-diameter cookie cutter, cut out 1 round from each slice; top each with 1 scoop ice cream. Transfer to baking sheet. Freeze until firm, about 1 hour.",
        "Beat egg whites and cream of tartar in large bowl until soft peaks form. Gradually add sugar; beat until stiff peaks form, about 4 minutes. Transfer 1 cake-ice cream piece to work surface. Spread 1 scant cup meringue over, swirling to make peaks and covering completely. Return to sheet in freezer. Repeat with remaining cake-ice cream pieces and meringue. Freeze until firm, about 3 hours. (Can be made 1 day ahead. Keep frozen.)",
        "Preheat oven to 450\u00b0F. Bake until meringue is light golden, about 5 minutes. Serve with Spiced Peaches and Raspberries."
    ],
    "ingredients": [
        "1 16-ounce frozen all-butter pound cake, thawed",
        "1 quart or 2 pints peach ice cream",
        "8 large egg whites",
        "1/4 teaspoon cream of tartar",
        "1 cup powdered sugar",
        "Spiced Peaches and Raspberries"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Berry",
        "Dairy",
        "Fruit",
        "Dessert",
        "Bake",
        "Freeze/Chill",
        "Graduation",
        "Raspberry",
        "Peach",
        "Summer",
        "Vegetarian",
        "Pescatarian",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Peach Baked Alaskas with Spiced Peaches and Raspberries",
    "url": "http://www.epicurious.com/recipes/food/views/peach-baked-alaskas-with-spiced-peaches-and-raspberries-106661"
}